No Soak Molasses Beans with Forjars Lids
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- เผยแพร่เมื่อ 15 เม.ย. 2022
- How To Pressure Can Molasses Sauce Beans. So very good! So Easy!
No Soak!
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I also get my jars second hand. I love it when I find the colored ones. Each time I put something up, I use one colored jar. When I store my canned goods the colored jar goes to the back of the shelf. As I use the food up, I know when I get to the colored jar, I'm out of whatever that product was.
So excited to make this!!!!
Happy Easter to you & Phil and your family.
Great video and thank you for the recipe 😊
Oh boy! I MUST try this🥰
Love canuary learning so much
May you and yours have a good Easter.
Sounds yummy!
Thank you
Thank you for sharing this recipe! I cannot wait to try them :)
Looks very yummy!
I’ve got to try this. Looks so good.
I got a fantastic deal on the ForJars lids. Aqesome!
Oh yeah. I'll be making these in the next week or two
Your jars look beautiful! I'm tempted to make some of these for my pantry. Thanks for the inspiration.
Love the sound of this recipe!!! Molasses!!
I love beans, and these look wonderful!
I’m so glad I stubbed on your channel! I love all your knowledge and information but I especially love your personality! Keep on being you!
Looks good Leisa. Looking forward to you getting the answers to your questions. Thanks for all you do!
Thank you for this. i need to get the directions.
This is great! I have great northern beans and making a ham for dinner tomorrow 😁 will be canning this same recipe 😁 thank you
That’s one I just have to try, Thanks so much
Hooe you enjoy
I just got my first ForJars order.Thanks for the code Leisa. Can't wait to try these beans.
Hope you enjoy
OMGOSH! I was just about to try this same recipe. I just stopped to watch TH-cam with a coffee before I started 😂 Thank you 🙏
Yummm! That looks delicious! Imagine it smells that way, too!!
So good!
I reached out to my County Extension Office this week. They were great and helped with my canner questions and emailed me some videos and recipes. They are a great tool for us! Thank you for this recipe and your thoughts.
Thanks for sharing that recipe, Leisa and for noting the liquid problem. Sometime this year I'll need to can more beans and will keep this bookmarked. I hope that whenever you crack open a jar you'll give us a quick video to show the taste test.
Glad I came across this video as I am fixin to PC some pinto beans. Alaska Preppers video on canned bacon made me want to try it and I did and it was yummy. I candied my bacon with brown sugar, pre-cooked it and Pc'd it. Needed meat for a homemade mac and cheese on the fly and that worked out brilliantly. Love your videos!
Thanks for doing bean recipes, I haven't canned them yet but I'm planning to add them to my pantry this year! Are you going to do more videos on milling your own grain (and hopefully recipes using homemade flour)? I just made my first batch of bread using home milled hard winter white wheat, it turned out great, so delicious!!!
I am anxious to hear what you find out. I have left over ham in the fridge now. Thank-you.
Yep. These measurements never work for me too. That makes me question how much these tested recipes are really tested😂😂
I love my pots and pans too. They are the same.
Arent they the best? ❤❤
Great questions Leisa! I’m very interested in the response that you get.
I'm with you, love my stainless Cuisinart cookware.
You need to write a book or videos on cd or DVD. Can never remember all these to try. Be good for those that say I can't can.
I bought the lids...and you were right, they are perfect and got them right away. Thank you
Thank you Karen! It always makes our day to hear that people enjoy our products!
This recipe looks delicious! Thanks for sharing. I’d be very interested in the time discrepancy. Happy 2023!
Thanks for the ForJar link... just got my first delivery! They look and feel good and will be canning with them Monday. After all the failures I had with the store bought brand I'm looking forward to a successful session.
You're gonna love them!
I made these today 14 quarts two canner loads. I added some home cured smoked bacon in mine. They look and smell wonderful.
I love your videos
Thank you
I canned black beans last month just like you showed. I took a step ahead and fully seasoned them, so they are ready to go. I filled my jars half way with beans and the rest with the seasoned juice. Once canning was done I had jars almost full of beans. I like the liquid to mix in with rice at the meal.
Thank you! Thank you! Thank you! My Mum use to can northern beans in tomato sauce for me. I haven’t canned for years. Now I have my first project😊 PS Mum canned molasses beans with pork. Of course, long before all the rules and none of us got sick 😉
I want to make these tonight but I might have to make a trip to one of the local Amish markets for some beans. I would probably have to combine Navy, Northern, and Pinto beans to do full canner loads with what I have. Now I'm going to go see what I have in stock. They look good and it's a fairly simple recipe for someone that's less than an expert lol.
Most certainly going to be making these, minus the molasses, but I will use sorghum, maybe some fat-back, do not want any ham in it
I canned this up shortly after this video. Just opened and consumed my first jar. OMG this is delicious 😋 😍
Wonderful!
Oh I’m going to have to make this soon! I too love me some molasses! That quick soak method is so much easier isn’t it? Plus I feel like the beans hold their texture really well.
I quick soak all my beans ! Makes life so much easier !
We HAVE to soak our beans and throw away that water to decrease the “ effervescence !”
Recipe still sounds yummy!!
I was so excited to see this video. I also JUST saw this recipe and had the SAME questions. I have pressure canned for 30 years and saw that the amounts seems off and the times had me second guessing? Thank you for answering the amounts questions. I will also be doing this delicious looking recipe.
As a long time canner, this makes me have trust issues with this site! I do quick soak often with beans but haven’t for canning. Yield, measurement’s and time make me wonder 🤔
These look amazing! So I only have a 17qt canner so I will have to do in 2 batches (can’t double stack jars) … can I leave them jarred up and just wait to put into the canner after the first round is done, or just jar and liquid up once they are ready to go in?
Good news! According to the second bean recipe you posted, dried beans can be boiled for 2 minutes, soaked for an hour, then boiled in fresh water for 30 minutes. So, the shortened version can be used for beans canned without any additions.
As a new canner….the liquid shortage would have really messed me up. I’m very interested in what you hear back from them about times for processing, etc. Thanks for sharing!
Always double up the liquid. It is always wrong. At least every time i follow their directions 😂😂
Because of you, I canned meatballs yesterday. I got a rare deal these days on ground beef for under $2.00 a pound. 14 pints of meatballs and I’m a happy girl. I’ll try beans soon these look yummy!!
I just watched the meatball video last night! Definitely going to use my packages of frozen hamburger for meatballs now!
Yes, I would like to know all the answers to the questions you presented. Please.
Will do!
The beans look amazing, very excited to be able to add bacon !! Would you pretty please one more time tell where to find replacement parts for any canner ? Thank you for sharing your knowledge!
Ereplacementparts.com
I bought your "favorite" knife that you recommended. It's not good. IT'S FANTASTIC!!! I love it. The only thing better than that knife is chocolate. Thanks for sharing with us. Your videos are so informative. Thank you. Have a great Easter.
You scared me hahaha
@@SuttonsDaze sorry. Scaring you wasn't my intention. I'm sincere about the knife. You can't imagine the amount of money I've spent on knives over the years. I'm a happy camper now. Thank you again. Enjoy your Easter holiday
I used these lids for the first time today to can hamburger- They worked like a charm- great seal.
Awesome
Glad to hear that you love our lids. Thank you, Sharon!
Awesome! I've done these, and they are amazing...
But next time, no salt, like you did, but use a cube of salt pork instead... Yummy😋
Also... I think the time is shorter bc of the sugar content... Holds and transfers heat faster that just water alone...
CHEERS!
I had my first ForJar lid buckle on me the other day. There seems to be a very fine line between too loose and too tight when using these new thin metal lids. Some old Ball lids I had from 8 years ago were definitely made from thicker material. I've had better (and more consistent) results if I boil the lids first thus softening the compliant material somewhat. Then follow that with a very (and I mean a VERY) light touch on the ring before it goes for a bath.
These lids are not thin. They are the same exact grams as other well known lids. The very old lids are thicker, with a significantly thicker compound.
This has been on my list of things to can. Thanks for the video. I noticed, however, that the NCHFP recipe instructs to bake the beans in the sauce (and meat, if adding) before putting them in the jars. I like your method better, but perhaps that's the reason for the shorter processing times? I noticed that the Ball recipe for beans with pork and tomato sauce, however, has the shorter times as well...probably because of added acidity as you mentioned for the baked beans.
There are 3 sets of instructions for dry beans. Search "USDA canning" with one of the following terms.
dry beans
dry beans with tomato or molasses
baked beans
Hope this helps.
Vinegar in the recipe maybe why processing time is shorter…love your videos.
Please let us know what they say about the time and meats...
I made these last month. The liquid recipe is definitely too small. I did 5 pounds of navy beans and got 21 pints. After the first batch of liquid, I quadrupled the ingredients to finish off the jars. AFTER they were all processed, I realized I had only doubled the bean juice/water! Talking about some strong molasses beans! I plan to can a few jars with the tomato sauce to use in combo with the molasses jars. The hubby liked the original jar but it was way to dark and rich for me.
I noticed the time difference also. I also skipped the bring the sauce mixture to a boil, since the liquid was still hot from precooking the beans. When I bake beans I usually add strips of bacon on top so I didn’t add to jar.
If you spray your measuring spoon with oil, then molasses or honey will fall right of the spoon leaving it "clean"
Leisa, could you please do a video on the most used spices or ingredients usually used in canning so us newbies know what to stock up on before those items get hard to find?
Sugar, salt, vinegar, pectin. It kind od depends what you are wanting to make.
The spices/herbs that you use. Its different for everyone.
Cathy Rowe, If you do a search on YT for different styles of Beans to can, say Chili beans, ranch style beans, Baked beans (many different recipes, find one you like), Boston beans, keep an eye on your feed a you look for recipes you may find more different ones than I mentioned here.
Recipes usually use garlic powder, onion powder, oregano, chili powder, paprika plain/smoked get both, ground cloves, allspice, brown sugar, molasses, dried mustard powder, cumin, tomato powder (bullion as in chicken), I use coriander powder (but I don't use as much as cumin if used 1 tsp cumin, I'd use 1/2 tsp coriander, as the later is stronger than cumin, but they got together as S & P), celery seed ground, some other dried herbs are dried chives, dried minced onion, dried parsley, dried thyme, well that's a list for ya! Maybe spread them out over some months and try and get larger quantities of them, but only get 1 or 2 larger sized one first, look for the $1.00 sizes at WM, hope this helps? Edited to add: if you don't like something just substitute for something else!
Would love to know the answer to this
Leísa! I must know what vinegar you use! The one in the glass bottle!
When you did the remaining beans after the first load was done, did you add water and bring them back up to a boil again before adding them to jars?
I was wondering if you have found out about the different processing time on this recipe and why could you please help me 😊
I was just looking at this section of the USDA guide, and wondering why they say you have to boil plain beans for 30 minutes (after soaking or quick soaking), but the beans in tomato or molasses sauce calls for only heating to boiling (after quick soaking). And then the baked beans use the molasses sauce and are soaked & baked 4-5 hours, with the same processing time as the one you did. That is a pretty big difference in pre-cooking time- 4-5 hours is longer than a lot of recipes call for to fully cook baked beans. (This is one of those times I wish they were a bit more open about which directions are for safety and which are for quality.)
I want to add salt pork, brown sugar and garlic to my sauce, I hope it’s good!
So can you compare this to the usual home canning guide instructions in our "canning bible" on the live tomorrow?
Watching a year later, did you ever get an answer on the 65 minute processing time??
Making these tomorrow. 🤞❤
Did you ever hear back about why the time was 65 min. for pints instead of 75?
Wondering the same.
Check the USDA canning book. It states 65 minutes for pints (I don’t remember the time for quarts) ONLY if the beans are canned in a molasses or tomato sauce.
Same as mine and the site
Same timing for their instructions on Baked Beans. 65 minutes for pints, 75 minutes for quarts.
For plain dry beans it's 75 minutes for pints and 90 minutes for quarts
@@oldtimerlee8820 yup
Thanks for the great recipe. Are these canning lids made in the United States?
th-cam.com/video/XZO0yjUn2Gw/w-d-xo.html
I have access to a local producer that makes uncured turkey bacon. I am thinking one slice a jar would give some amazing flavor to those beans. What about adding like a tablespoon of chopped onions?
Leisa, I LOVE these beans! I was trying to share the link for the nchfp link for the recipe you used and it is no longer found. Only the one with bacon or ham... for the longet canning time.
nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-baked/#gsc.tab=0
Maybe because of the sweetness. They didn't want it to scorch like sweet corn.
It is saying to add A cube (1 cube?) - I wonder if you can just add one for flavoring.
Do. U have. Recipe I can print want to try. Will buy me a canning book soon which one is best to get thank you love your recipes
The link to the recipe is below in the description box
The timing may have something to do with the molasses keeping it's integrity ?
Leisa, did you like the end result? I tried the no soak but I didn’t find the beans cooked enough After I canned them. It’s weird. They were a little tough but edible.
I have a huge bag of pinto beans, would they be ok to use the same way. Did you find out the information about the meat and the time? I think cooking the beans some helps too.
❤
Do you boil the ForYou lids when ready to use them? Thanks for the video. They looks so yummy!
No I dont
@@SuttonsDaze May I ask why? I only ask because I just got mine in and it says to boil them yet I have noticed that darn near everyone on TH-cam who shows using them, doesn't boil them. Just wondering if something changed. Thanks so much :)
@AmieSue9999 boiling lids has been unnecessary for years. They added it as a safety precaution.
l No sugar in this recipe? I'd like to know when you try them please. I do want to make this and no sugar sounds great...
2 questions, how do you distinguish a bean from a stone? What is the difference between great northern and navy beans?
Stones are little rocks from when the beans were harvested, Gt Northern beans are a bit larger than navy beans, I'm betting you could use either kind.
@@ladyhawthorne1 thank you 🥰
Thanks for letting us know the recipe was off.
If you will put some vinegar in your pressure cooker water, you will not have all that cloudiness on your jars. It is come from jars that have been may be water bath without vinegar.
I dont like using vinegar, but thanks. It's easy to wipe off when I wash the jars
Did they ever get back to you?
Well darn. Can add ham and bacon. I am throwing my beans away😆
That’s what I thought 4 cups wasn’t enough when I looked. Thought maybe you were planning to add some water to top off.
Re-can then (just in case you aren't joking)
The time maybe because they were partially cooked when you finally put them in the canner.
I am re-watching this video today and was wondering if you guys got the answers to your questions about the difference with the cured meat and all??? Or can you send me the link to the video where you got those answers to those questions?
Where do you get those nice cooling pads?
It was a gift
Can this be done in half pints as long as I use the pint time in the canner?
Yes
I agree - something is wrong with the time if you put meat in them.
It's the amount of meat. There's a big difference between a 1" piece of meat and a jar full of meat. With a bit of meat there shouldn't be any concern with heat penetration as it would be with a jar full or raw or hot pack meat.
Leisa, am trying to grow a new bean this year, the ALABAMA BLACKEYED BUTTERBEAN. It is a white bean that is supposed to be a lima bean. Do you think that it would work in place of the navy bean for baked bean recipes? Thanks so much.
Sure!
The recipe says a 3/4 inch cube of ham or bacon .... just one. It's for flavoring like when you get a can of pork and beans from the store there is only once cube of pork in it. So that's a big difference from canning a jar of cured meat.
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, are these beans sweet?? and can I use any type of beans?? And what do you serve these beans with? Thank you very much if you answer me❤❤
Not sweet, any bean, whatever you want really.
Would it make a difference if you used navy beans instead of great northern beans?
Nope